Pasta Sauce

Vegan Minestrone Soup

Soup season is coming upon us, the nights are getting cooler, daylight is shorter and being in isolation we are cooking more at home.

Minestrone is a hearty comforting meal that soothes the soul on a chilly winters night. This soup has all your classic Minestrone flavours and is absolutely delicious. Time to get your soup on!

I have been making Minestrone soup since I can remember, working in Aged care homes meant I was making it at least twice a month. Then I introduced it when I was a childcare chef to the kids at the centre, it quickly became a favourite for the kids and also the staff. The secret rich Napoli sauce base gave the soup that extra dimension of flavour. I had many parents asking for this recipe.

Let me tell you, cooking for children is hard – some of them see any type of vegetable in their food, they will refuse to eat the whole meal. In my years as a childcare chef, there was a lot of trial and error. I found out very quickly, children like simple meals. When I first started, I was making more complicated meals that I would make in Aged Care, but the kids wouldn’t have a bar of it. 

When I introduced Minestrone soup, it was a winner and for almost 3 years I kept it on the menu, even in the summer time. The staff and the children looked forward to having it and wouldn’t let me take it off the menu.

The difference with this recipe and the one I used at work is the recipe I am sharing today is vegan (the one I would usually make had crispy bacon through it).

Print Pin
5 from 1 vote

Vegan Minestrone Soup

Quick and simple Vegan Minestrone with ingredients from your cupboard and fridge.
Course Main Course
Cuisine Mediterranean
Keyword Soup
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6


  • 3 Tbsp Olive Oil Extra Virgin
  • 6 cups vegetable stock (or beef or chicken stock) up to you.
  • 5 Cloves Garlic Minced
  • 1 Large Onion Diced
  • 1/4 Cup Hov’s Napoli Sauce (For a bit of heat, add Hov’s Arrabiata)
  • 1 400g can Diced tomatoes
  • 1 Large Carrot Peeled and diced
  • 1 Large Zucchini Diced
  • 2 Stalks Celery Diced
  • 2 tsp salt
  • 1 tsp pepper
  • 1 Cup Elbow Pasta any small pasta will do .. Small shells, macaroni
  • 1/2 Cup Frozen Peas
  • 1 400g Can 4 Bean Mix Or you can use just red kidney beans.


  • Dice the vegetables and add the oil to a medium sized pot and heat.
  • Fry the onion until soft and glossy. Then add the rest of the vegetables and garlic to the pot and give it a good stir for around 3 minutes.
  • 3. Add the tinned tomatoes, the beans and Hov’s Napoli pasta sauce (Or the Arrabiata) and give it a stir, until nice and glossy.
  • 4. Add the stock and the cup of elbow pasta. Bring to the boil, then simmer for around 15 minutes or until the pasta has cooked through.
  • 5. Serve into bowls with a side of crusty bread or garlic bread.


If you don’t want a vegan Minestrone – you can add 5 slices of diced bacon and cook before you put the onions in.
Also, upon serving add some shaved parmesan cheese on top of the soup. 


  • Kelly

    5 stars
    I made this using your recipe and bought your Napoli sauce at the Mulgrave farmers market last weekend.
    OMG! Let me tell you, this was tasty, delicious, amazing and my kids ate all of it – vegetables and all ..
    Thank you
    Thank you
    Thank you


      Hey Kelly, thank you. Really happy that you thought this was delicious and amazing and when the kids eat all their meals, bonus!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating